green elephants recipe

AUTHENTICAUTHENTICAUTHENTICAUTHENTICAUTHENTICMYANMAR CUISINEMYANMAR CUISINEMYANMAR CUISINEMYANMAR CUISINEMYANMAR CUISINE

Recipes from

RestaurantYangon, Mandalay, Bagan

Preface

We, the People of Myanmar are very proud of Our religion, culture andheritage, which goes back to many centuries. We live very modestly althoughMyanmar is surrounded by neighbouring Thailand, Laos, China, India,Bengladesh and Malaysia, who have become “modernized” and influencedby the western culture. Our way of life reflects in our cuisine which remaintraditional and unique.

Rice is the main product of Myanmar and the country is rich inagricultural products, fruits as well as fresh water ‘river’ fish, meat and poultry.Therefore Myanmar peoples’ staple food is ‘Rice’ accompanied by manydifferent kinds of ‘curries’ and ‘salads’ which are typically of Myanmar tasteand different from the food of neighbours. Our lunch or dinner consists ofhot steam rice, soup of vegetables. Main dishes of either chicken, fish, prawns,pork or mutton. Myanmar being staunch Buddhist mostly abstain from eatingbeef although one can find the most delicious beef curries in the menu. Thereis always a salad side dish and ‘Ngapi - Yay’ (seasoned fish paste) which isa must for all Myanmar. Because of our simple way of life, our deliciousMyanmar cuisine is subtle intaste, easy to prepare and cook.

Myanmar family very rarely buy our own local food from the outsideshops and always like to have ‘home - cooked’ meals enjoyed by the wholefamily, relatives and friends. Myanmar meals are always the centre of familygatherings. Therefore, the kitchen is one of the most important parts of theMyanmar house and it is a busy place from the break of dawn as we preparemeals for offering to the Buddhist alter, the monks and of course for thefamily. Myanmar cuisine is therefore, the important part of our daily life.

Lets explore into the different ways of preparing and cooking it.

Elephant HouseBangkok, Yangon.

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Introduction

When preparing the Green Elephant Myanmar Cuisine recipes, wemust also write about the birth of the Green Elephant Restaurants.Cherie Aung - Khin, the CEO and owner of Elephant House of Bangkok,Thailand and Yangon, Myanmar, is the leading designer and exporter ofMyanmar rattan, wood, lacquerware products to many countries. Afterintroducing her own original designs of top quality exclusive furniture, homefurnishings and accessories to the International Market, she decided tointroduce the ‘little known’ Myanmar cuisine. Firstly by opening theMANDALAY RESTAURANT, the only Myanmar restaurant ever opened inThailand at Sukhumvit Soi 11, Bangkok in 1983 and then the GREENELEPHANT RESTAURANT at No.12, Inya Road in Yangon in May 1995.

This restaurant became famous Internationally as the only first classrestaurant not only in Yangon but also in Myanmar, which offers the authentic,home cooked Myanmar cuisine which became ‘unforgettable’ for all thevisitors to Myanmar. Visit to Myanmar became incomplete if you did notvisit any of the Green Elephant Restaurant.

The present Green Elephant Restaurant is situated on ThirimingalarRoad, just off the main Pyay Road. Yangon and can easily seat 200 personsat a time. Years have passed since the opening of the ‘Green ElephantRestaurant’ which is widely recommended in all the major guide books, butthe taste and high quality of food is unchanged. You will find many customerswho have become ‘repeaters’ after the first introduction of Myanmar cuisineupon their arrival in Myanmar. You must also go to the GREEN ELEPHANTBAGAN RESTAURANT on the Aye-yar-waddy River Bank in New Bagancity also known as the RIVERVIEW, opened since 1990.TheGREEN ELEPHANT MANDALAY RESTAURANT, recently opened inFebruary 2002.

Your visit to Yangon, Bagan and Mandalay is incomplete if you do notvisit all the Green Elephants, which offer different but authentic Myanmarcuisine of the three cities. We have the pleasure of taking this opportunity tointroduce and explain the traditional cooking of the Myanmar cuisine.

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ContentsPreface 1

Introduction 2

Myanmar Ingredients Seasonings 4

The Recipes

Yangon Chicken Curry 5

Prawn Curry 6

Pork Curry 7

Butter Fish Curry 8

Beef Curry 9

Chicken & Squash Curry 10

Lentil Soup 11

Myanmar Tangy Soup 12

Stir Fried Water Spinach With Mushrooms 13

Potato Curry 14

Glass Noodles Salad 15

String Beans Salad 16

Coconut Noodles 17

Coconut Rice 18

Lentil Rice 19

Fried Dried Shrimps with Chilli 20

Vegetable Pickle 21

Beans Curry 22

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Lemon Grass

Myanmar Ingredients and Seasonings

Ginger Turmeric Tamarind

Dried ChilliesOnions

Garlic

Coriander

Chillies Lime

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Yangon Chicken CurryYangon kyet thar hin

Preparation Time : 20 minutesCooking Time : 40 minutesServe : 2 personsIngredients2 lbs : Chicken (drum stick or breast)1 teaspoon : Chilli powder2 tablespoons : Fish sauce6 : Onions (thinly sliced)3 : Garlic (crushed)1/2 cups : Cooking oil1/4 teaspoon : Turmeric powder1 teaspoon : Curry powder1 teaspoon : Salt

Clean the chicken and cut into medium size pieces. Marinate in salt, fish sauceand turmeric powder. Fry the thinly sliced onions in the oil. When it becomes goldenbrown, remove from the oil and set aside. Heat oil in a pot over medium heat and putpounded garlic, chilli powder, and stir. When it is fragrant, add the chicken, 2 cups ofwater and fried onions and cover. Cook the meat until it is tender. When it is done,seasoned with the curry powder and shake thoroughly. Remove from heat.

This curry must not be too dry and thick. Thin gravy is good for rice or bread.Practical suggestion :

(1) Use a blender to get pounded ingredients. Medium blend.(2) Can add boiled baby potatoes. Need to add chicken stock for better taste.Serve with Rice or Bread. Vegetable salad goes with this main dish. Duck can

be cook the same way. Without any chilli powder is another delicious way of cooking.Curry powder is exceptional. Instead of curry powder, can add coconut milk (Readymade packet) for different taste.

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Prawn CurryPazun hin

Preparation Time : 15 minutesCooking Time : 30 minutesServe : 2 persons

Ingredients8 medium size : Prawn1/2 teaspoon : Chilli powder2 tablespoons : Fish sauce1/2 teaspoon : Ginger6 tablespoons : Cooking oil1/4 teaspoon : Turmeric powder1/2 teaspoon : Salt2 sprigs : Fresh coriander2 : Green chillis1 : Tomato2 : Onions (finely chopped)1 : Garlic (crushed)

Wash the prawn and remove the shell. Marinate in salt and turmeric powder.Pound the garlic, onion and ginger. Place this mixture and cooking oil in the wok orpan. Saute it over medium heat. Then add the tomato, and chilli powder. Cook withstirring constantly until fragrant. Finally put the prawn and fish sauce. Stir gentlyand cook until the gravy begins to have an oily sheen. Sprinkle with coriander.Remove from heat.

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Pork CurryWet thar hin


Ingredients1.5 lbs : Pork1 tablespoon : Sugar4 tablespoons : Cooking oil1/2 teaspoon : Ginger1 teaspoon : Salt1 teaspoon : Dark soy sauce2 : Onions (finely chopped)4 : Garlic (crushed)

Clean the pork and cut into two inch, thin pieces. Marinate in salt. Put sugarin the pot, heat until it is become golden brown. Then put oil, garlic, onions, gingerand stir until fragrant. Add pork and 3 cups of water. Cook until the meat is tender.When a little bit of water left, put dark soy sauce for taste and colour. When it is doneremove from heat.

Practical suggestions : Instead of soy sauce, can use curry powder but need somechilli powder. Baby tomatoes can be mix but becareful, the gravy should not be thin.

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Butter Fish CurryNga myin hin


Ingredients1.5 lbs : Butter fish or any fish fillet5 tablespoon : Cooking oil1/4 teaspoon : Turmeric powder1/2 teaspoon : Salt1 tablespoon : Fish sauce1/2 teaspoon : Chilli powder1 medium size : Tomato2 sprigs : Coriander2 : Onions (finely chopped)2 : Garlic (crushed)

Wash the butterfish or any white fish and cut into two inch pieces. Marinatein salt and turmeric powder. Heat the oil in the wok or pan. When the oil becomescook put the pounded paste, chilli powder and tomato and stir until fragrant. Thenadd the fish and a little bit of water. Stir very gently and reduce the heat. When themeat is done, sprinkle with coriander and remove from heat.

Practical suggestion : Just before taking out from the fire, squeeze some lemon fortangy taste (depending on personal taste).

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Beef CurryAh Mè Thar Hin


Ingredients2 lbs : Beef1/2 cup : Cooking oil6 : Onions (thinly slice)3 : Garlic (chopped)2 : Caraway leaves1 tablespoon : Fish sauce2 tablespoons : Vinegar1 tablespoon : Curry powder1 teaspoon : Chilli powder1/4 teaspoon : Turmeric powder1 teaspoon : Salt1 teaspoon : Ginger (chopped)

Clean the beef and cut into one inch pieces. Marinate in salt, turmeric powder,fish sauce and vinegar for at least 20 minutes. Place the oil in the pan, fry the slicedonions until crispy. Remove from oil and set aside.

Heat oil in pot, saute garlic chilli powder and caraway leaves till fragrant.Add beef, fried onions and cover. Wait for 10 minutes and put 4 cups of water ormore to become meat is tender. When it is done, sprinkle with curry powder, stirthoroughly and move from heat.Practical suggestion : Can add boiled baby potatoes. Serve with coconut or beansrice together with vegetable salad.

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Chicken and Squash CurryKyet tha kar la thar hin


Ingredients1.5 lbs : Chicken2" long slice : Medium size gourd or green squash2 sprigs : Lemongrass (white part only)1 teaspoon : Chilli powder2 tablespoons : Fish sauce5 tablespoons : Cooking oil1/4 teaspoon : Turmeric powder1 teaspoon : Salt1/2 teaspoon : Shrimp paste2 : Onions (finely chopped)3 : Garlic (crushed)5 : Green chilli

Clean the chicken and cut it into 2 inch pieces. Marinate in salt and turmericpowder. Peel the gourd, wash and cut it into 1 inch chunks. Wash the lemongrass andtie like a bundle. Heat oil in pot. When oil begins to cook additionally add the onions,garlic, chilli powder, lemongrass and stir till fragrant. Then put chicken and 2 cupsof water, fish sauce and fish paste. When the meat become tender, finally put thegourd, green chillies and 2 cups of water. Keep cooking until gourd start to soft.Don’t overcook the gourd. Stir thoroughly and remove from heat. Served hot withpounded shrimp paste, mix with chilli and garlic.

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Lentil SoupPe ni lay hin cho


Ingredients8 oz : Lentil1 : Onion3 tablespoons : Cooking oil1 teaspoon : Salt1 teaspoon : Fish sauce1/4 teaspoon : Turmeric powder

Fry the thinly sliced onion until it is becomes golden brown. Remove from theoil and set aside. Wash the lentil. Put it in the pot, with a little bit of water, turmericpowder, cooking oil. Heat it until fragrant. Stir thoroughly. Then add 4 cups of water,salt and fish sauce. Boil until the peas become tender and soft, then remove fromheat. Place in the soup bowl and sprinkle with fried onion. Serve hot.

Practical suggestions : This soup goes very well with either chicken or beef curry.

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Myanmar Tangy SoupMonlar Oo Chin Ye Hin


Ingredients1lb : Daikon white radish2 tablespoons : Fish sauce1 tablespoon : Dried shrimps3 tablespoons : Cooking oil3 tablespoons : Tamarind juice1 teaspoon : Salt1/2 teaspoon : Turmeric powder1 teaspoon : Chilli powder2 sprigs : Coriander1 : Onion (finely chopped)1 : Garlic (crushed)1 : Tomato

Peel the daikon white radish and wash. Slice into small pieces. Heat oil in potover medium high heat and saute the onion, garlic, chilli powder and turmeric powdertill fragrant. Add dried shrimps, tomato and stir fry for 3-5 minutes. Then add thedaikon white radish, fish sauce, salt, tamarind juice, 2 cups of water and bring to aboil. Simmer for 15 minutes and sprinkle with coriander. Serve hot.

Practical suggestion : Many type of leaves can be cook the same way. Can add,bamboo shoots or green squash.

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Stir Fried Water Spinach With MushroomMho Kazun Ywet Kyaw


Ingredients8 oz : Water spinach8 oz : Straw mushrooms4 : Green chillis2 : Garlic (chopped)2 tablespoons : Light soy sauce3 tablespoons : Cooking oil1/2 teaspoon : Salt1/2 teaspoon : Sugar

Wash the mushrooms and water spinach and cut it. Place the pan and heatwith oil. Fry the garlic for awhile and add mushrooms, salt, sugar and cover. Cook3 minutes and add water spinach and soy sauce and stir thoroughly. Do not over cookthe leaves. Serve hot.

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Potato CurryAhlu Hin


Ingredients1 lb : Small potatoes1 tablespoon : Fish sauce4 tablespoons : Cooking oil1 teaspoon : Salt1/2 teaspoon : Turmeric powder1 teaspoon : Curry powder1 teaspoon : Chilli powder2 : Onions (finely chopped)1 : Garlic (crushed)

Peel the potatoes and wash. Heat oil in pot and saute the onion, garlic, chillipowder and turmeric powder till fragrant. Add the potatoes, fish sauce, salt and2 cups of water. Cook untill the potatoes are soft. When it is done, sprinkle with currypowder. Remove from heat.

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Glass Noodles SaladPe kyar zan thoke

Preparation Time : 20 minutesServe : 2 persons

Ingredients12 oz : Glass Noodles4 oz : Fresh shrimps6 oz : Pork (finely chopped)2 : Onions (thinly slice)2 : Green Chillies (cut small pieces)1 : Tomato (thinly slice)2 tablespoons : Fish Sauce2 tablespoons : Lime juice2 tablespoons : Cooked oil2 tablespoons : Peanut1/2 teaspoon : Sugar4 stems : Saw-leaf herb (cut)

Boil the glass noodles until it is becomes soft and remove from the water anddrain. Wash the fresh shrimps and take out the shell. Fry them with a little bit of oilfor a while. Cook the pork with a little bit of salt also. Put all the glass noodles in thebig bowl add with shrimps, pork, onions, tomatoes, sugar, green chillies, cooked oil,fish sauce, lime juice and mix well. Scoop on the plate and sprinkle with saw-leafherb. Ready to serve.

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String Beans SaladPè Thee Thoke

Preparation Time : 20 minutesServe : 2 persons

Ingredients1 lb : String beans2 : Onions (thinly slice)1 : Garlic (chopped)2 tablespoons : Fish sauce2 tablespoons : Lime2 tablespoons : Cooking oil1/4 teaspoon : Turmeric powder2 tablespoons : Peanuts (pounded)1 tablespoon : Dried shrimp (pounded)1 tablespoon : Sesame seeds

Wash the string beans. Put in the pan and bring to the boil. Cook for 3-5minutes, soak in cold water and drain. Cut it into small pieces. Fried the sliced onionsand garlic until crispy. Put all the string beans into the big bowl, combine with allingredients. Mix well. Scoop onto the plate and sprinkle with crispy onions.

Practical suggestion : Cauliflower, carrot (grated), bean sprouts, cucumber can becooked the same way. Tomatoes can be used un-cooked. Mix vegetable salad is alsovery good. Serve with meat, chicken or fish curry.

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Ohn - No Khaukswe (Coconut Noodles)Preparation Time : 40 minutesServe : 4 personsIngredients1 lb : Boneless chicken4 tablespoons : Fish sauce4 tablespoons : Oil1 tablespoon : Chilli powder1/2 teaspoon : Turmeric powder2 teaspoon : Sugar2 teaspoon : Salt4 : Onions2 : Garlic50 gm : Chickpea powder8 cups : Water1 1/2 cups : Coconut milk

(tin or ready made packet)Wash the chicken, cut into small pieces and marinate with salt and 2 tablespoons

fish sauce . Heat oil in the large pot , saute onion , garlic , ginger and turmeric tillfragrant. Add chicken and chilli powder. Cover and cook for 10 minutes. Put a littlebit of water and stir to prevent chicken sticking to pot.

At the same time add chickpea powder to 1/2 cup of water and stir thoroughlyto remove lumps. Pour all the water to the pot and bring to boil. Add chickpea powderpaste. Cover and simmer for 30 minutes. Reduce heat and add coconut milk stirringoccasionally , till the soup thicken slightly.

On the table, arrange the garnishing items on a separate plates, around thecentral bowl of chicken coconut soup.

To serve , take a portion of fresh noodles (6oz) add a little of garnishing andgenerous helping of soup.Practical Suggestion : Use 2 cubes of chicken broth. (Becareful can be salty) This canbe a meal on its own.

Garnish4 : Duck eggs (hard boiled

- peeled and sliced)2 : Onions (finely sliced)4 : Sprigs coriander

(chopped)2 : Limes (cut quarter)2 lbs : Fresh noodles1/2 lb : Crispy noodles (crashed

into bite size pieces)4 teaspoons : Chilli flakes2 tablespoons : Fish sauce

Ohn HtaminCoconut Rice

Cooking Time : 30 minutesServe : 6 persons

Ingredients4 Rice Cooker Measuring Cups : Rice1 liter : Water1 cup : Coconut milk (ready made packet)4 tablespoons : Oil2 tablespoons : Sugar2 tablespoons : Salt5 : Caraway leaves8 : Small onions

Wash the rice and drain. Put all ingredients to the Rice Cooker and cook.Stir two or three times with wooden spoon during cooking. The Rice Cooker willautomatically turn off when it is done and keep warm.

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Lentil RicePe Htamin

Cooking Time : 30 minutesServe : 6 persons

Ingredients4 Rice Cooker Measuring Cups : Rice5 : Caraway Leaves4 oz : Cashew nuts4 oz : Raisin8 oz : Lentil1 liter : Water4 tablespoons : Butter4 tablespoons : Oil1 tablespoon : Sugar2 tablespoons : Salt1/2 teaspoon : Turmeric Powder

Wash the rice and drain. Put lentil and 1/2 cup in a water pot and bring toboil till soft and nearly dry. Then add all the ingredients to the Rice Cooker andcook. Stir 2 or 3 times with wooden spoon during cooking. The Rice Cooker willautomatically turn off when it is done and keep warm.

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Balachaung GyawFried Dried Shrimps with Chilli

Ingredients6 oz : Dried shrimps (pounded with blender)2/3 cup : Peanut oil3 : Onions (sliced)3 : Garlic (sliced)1 teaspoon : Shrimp paste (optional)2 tablespoons : Fish sauce or salt2 tablespoons : Chilli flakes

Heat oil in wok and deep fry onions and garlic separately till crisp. Removefrom heat and set aside. Mix shrimp paste to a tablespoon of water and stir frymedium - low heat , add pounded dried shrimps, fish sauce paste and chilli flakes to6 tablespoons oil, till mixture is crisp, fluffy and dry.

Add fried onions and garlic and mix well.

Practical Suggestion : Can be salty. Need to becareful before adding salt. Can servewith bread also.

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Vegetable PickleThee Sone Thanut

Ingredients1 : Medium size cauliflower2 : Medium size carrots10 : String beans5 : Garlic (small cloves)1/2 cup : Vinegar1/2 cup : Oil4 tablespoons : Sugar2 tablespoons : Salt4 tablespoons : Mix curry powder4 tabelspoons : Chilli powder

Wash all the vegetables and cut into medium size (about 1 1/2”) pieces. Setaside about 3 hours on slotted tray. Then remove into the large bowl. Heat the oil inwok and put all the ingredients except the vegetables. Stir occasionally for 5 minutesand remove from heat. Pour the mixture to the vegetables and stir well. Set for 2hours. When completely cool, remove into a serving dish. Keep in the refrigeratorcan store 4-5 days.

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Pe NyatBeans Curry


Ingredients1/3 cup : Oil1 1/4 cup : Water1/4 teaspoon : Turmeric powder1/2 teaspoon : Salt2 : Onions (sliced)1/2 lb : Lablab beans or any kind of beans (packet)

Heat the oil in a pan, fry the onions and turmeric till crisp. Remove from heatand set aside.

Put the beans, salt and water to the onion infused oil. Cover and cook over amedium heat for 30 minutes. When it is soft, sprinkle the fried onions. Remove fromheat.

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green elephants recipe